Monday, July 9, 2012

Roasted tomatillo Salsa

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor and depth


  • 1 pound fresh tomatillos, husks removed, cut in half 
  • 6 head garlic cloves, separated and peeled
  • 3 or 4 fresh jalapeno peppers, cut in half  (try Serrano Peppers for a spicier kick)
  • 1/2 cup roughly chopped fresh cilantro
  • 1 onion, quartered
  • a pinch of salt to taste 
  • 1/4 tsp Cumin Powder
    1/2 tsp sugar


  1. Preheat the oven's broiler. Line a large baking tray with rims with foil.   Light coat with oil or spray cooking oil.  Arrange Tomatillos and Jalapeno Peppers cut side down on the tray. Arrange Onion and Garlic on the tray. Arrange in a single layer. 
  2. Place under the broiler until dark charred spots appear over veggies (approx 7 minutes). For a more smoky flavored salsa, broil longer until the peppers are slightly charred on the outside and perfectly steamed on the inside, the garlic become soft and sweet and the tomatillos become soft and slightly charred on the outside.  
  3. Remove and allow veggies to cool and transfer to a food processor.
  4. Add Cilantro, Roasted Cumin Powder, Salt, Sugar, and pulse the food processor until desired texture is attained.
  5. Refrigerate until serving.

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